Description

Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes. Made with just 8 ingredients and topped with creamy chocolate coconut frosting!

Ingredients

Scale

Cupcakes

1/2 cup (90g) Hu Gems (or dark chocolate chips)
3/4 cup (105g) coconut sugar
1 1/4 cup (300g) almond milk
1 tbsp apple cider vinegar
1 1/4 cup (160g) cassava flour*
1/2 cup (50g) cacao or cocoa powder
1 tsp baking soda
1/2 tsp salt

Chocolate Frosting

1 cup (250g) coconut cream**
1/4 cup (25g) cacao or cocoa powder
2 tbsp (40g) maple syrup

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Instructions

Preheat the oven to 350ºF.
Melt the chocolate with the almond milk. Stir until smooth.
Whisk in the coconut sugar and apple cider vinegar.
Add the rest of the cupcake ingredients and mix.
Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
Bake for 25 minutes at 350ºF.
Cool completely before frosting.
For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill to thicken.
Frost cooled cupcakes and eat.
Keep leftovers sealed in an airtight container in the fridge for up to a week, or freeze unfrosted cupcakes for longer storage.

Notes

*Spelt or all purpose would work as well. For an oat flour option, try this recipe instead. Or for almond flour, try these.

**Just the solid part scooped our of a can of full fat coconut milk that has been chilled overnight.

Nutrition

Serving Size: 1 cupcake
Calories: 336
Sugar: 25g
Sodium: 282mg
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 50g
Fiber: 6g
Protein: 3g

Keywords: gluten free, cassava, grain free, birthday, frosting, dairy free, egg free, baking, dessert